CarolCooks2 in my kitchen…Pulled Chicken/Turkey Rolls…

Chicken is such a very versatile protein it has little fat(unless we add it)…a healthy alternative to red meat…  low in saturated fat, contains higher amounts of omega-6 fatty acids than other animal meats, and is high in protein and essential vitamins and minerals such as B6, B12, iron, zinc, and copper…

Today I am sharing… Pulled chicken and slaw Rolls…

Cooked in the slow cooker is the best way when it’s hot in the kitchen plus it saves energy and with fuel prices rising we need to conserve energy where we can as slow cookers use an average of 0.7k Wh of energy over 8 hrs against an oven that would use 2.2k Wh and who doesn’t love a cooler kitchen when it’s hot outside? …

Ingredients:

  • 1.25 kg of chicken/turkey thigh joint(try as I may I just couldn’t get a turkey thigh joint)
  • 2 medium onions thinly slice
  • 900 ml of chicken stock
  • 2 tbsp Dijon Mustard
  • 1 tbsp of English mustard plus extra to serve(optional)
  • 3 ml Apple Juice
  • 2 tsp Paprika
  • 2 tsp Allspice
  • 2 tsp crushed chillies
  • 2 star Anise

To serve:

  • 8 Rolls
  • Coleslaw
  • Rocket Leaves(optional)

Put your Turkey in the slow cooker with the onions. then in a large jug mix the stock with the mustards add the apple juice and spices mix well then pour over your chicken/turkey to cover the meat. Cover and cook for 5 hrs on the highest setting.

Once the meat has cooked using a slotted spoon transfer the chicken/turkey to a serving plate with the onions and spices…remove the skin, bone and star anise then shred the meat with two forks…

Split your rolls and load up the meat with some of the onions and add coleslaw and rocket plus if you are my hubby he has to add his Daddies ketchup too…

Enjoy!

Monday Musings…15th August 2022…

 

Welcome to Monday Musings we are mid-way through August already I can’t believe how fast time just flies…it really will soon be time to make the Christmas puddings and cake…Just saying!… Can openers I don’t buy many foodstuffs in cans but do have a few in my store cupboard and although most have a ring pull…very occasionally I need a tin opener and that’s where the problem starts they are crap here..truly however I did bring one back from the Uk that hopefully lasts for as long as I need a tin opener but I came across this little hack and thought if needs be…  I’ll resort to this…

Every day I spend a little time when I first sign just checking my mail and the news… I was quite disturbed when I read an article online about a restaurant receiving hate mail and verbal insults..there is too much of this and it irks me…” freedom to choose” we have that right some don’t so we are lucky but we don’t have the right to dictate what a person or restaurant should do…

I openly admit I will never be vegan...because I believe in a balanced diet…that is my view and my choice…I eat a lot of fruit and vegetables and cook vegetable dishes. that I enjoy…I have cut down on the amount of meat I eat for my health..my choice…my health…my husband and grandson whom I cook for daily are meat eaters…I don’t impose my views or refuse to cook meat-forward meals for them..ok it’s more cooking for me…they eat most veggie dishes I make…they are not keen on lentils but that’s their choice and their health…

If a restaurant decides they do not offer vegan foods or only one option on their menu that is their choice…our choice if vegan is to go where we have a choice…It is not to throw our toys out of the pram and abuse the restaurant staff…the same goes for the TV there is an off switch and we can also change channels…we have a choice BUT our personal choice or lifestyle should not be forced on others and they should not be subject to abuse because of their choices…

If I saw a vegan restaurant and decided to eat there would I kick off and be abusive because they don’t cater for my choices, of course, I wouldn’t…Why would I?… I would choose a restaurant that does…

I do not understand (or) want to understand the mindset of people who seem intent on causing discord and upset…Just because they can!

Differences are what make for an inclusive society and we should all be striving for that…live in harmony and enjoy learning about the differences in culture, food and cooking methods what a colourful and rewarding life that could be…Nuff said…

Let’s have a tune!

Thank you for joining me today…as always I look forward to your comments …I hope you all have a lovely productive and happy week Carol xx

International Scone Week 8th-14th August…Sweet Potato Scones with Beetroot Jam…

Welcome to my kitchen where I cook from scratch…mostly savoury dishes as you know as apart from bread I am not a baker or a cake maker…my mother was the scone and cake maker she used to win prizes for her cakes and scones and would really frown up me if she knew I used (whispered) very quietly baking powder…It looks like I have just snuck in by the skin of my teeth as they say…lol..you wouldn’t believe the problem I have had getting beets…

But I thought I still had time to take up the challenge and make some scones for International Scone Week

Sweet Potato Scones with Beetroot Jam and Sour Cream…

Ingredients: Beetroot Jam…

  • 15g unsalted butter
  • 1 tbsp good olive oil
  • 110gm thinly sliced onion
  • 150 gm raw beetroot grated
  • 2 dried chillies
  • 1 tsp thyme leaves
  • 1 tbsp caster sugar
  • 2 tbsp sherry vinegar/rice wine vinegar

First melt the butter and oil then add the onion, beets, chilli and thyme sweat on low heat, stirring occasionally for about 45 minutes then add the sugar and rice wine vinegar and cook for about 20 mins. Remove the chillies and set the beetroot jam aside to cool…

Cooks Notes: This tasted nice although it was not what I would class as Jam I would also cut the beets into small cubes rather than grate them next time.

Scone Mix:

  • 225g self-raising flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 45 gm unsalted butter
  • 1 cup cooked mashed sweet potato
  • 150 ml buttermilk

Let’s Bake!

Preheat your oven to 200°C.

Sieve the flour, salt and sugar in a bowl then rub in the butter until you have fine crumbs…then add your mashed sweet potato with a little of the buttermilk to make a smooth slightly sticky dough.

Transfer to a lightly floured board and work flat with your fingertips until the dough is about 1.5 cm thick using a 5 cm cutter cut out your scones you should get about 8 scones.

[lace on a lightly greased and floured baking tray and brush the tops with any remaining buttermilk then bake for 8-10 or until golden brown.

Cooks Note: We were surprised how light the scones were considering they had sweet potato in them they had a nice taste and texture…next time I would double the recipe as they were gone in an instant…The beetroot jam went very well with the sour cream and the scones will definitely make them again.

To Serve:

Split and serve with Beetroot Jam and Sour Cream.

Enjoy!

CarolCooks2 weekly roundup… 7th -13th August 2022-Monday Musings, Health, Morbid Obesity,Energy Crisis… How to reduce energy useage in your kitchen … and Saturday Snippets where “Vine” is my one word prompt.…

Welcome to my weekly roundup …August is here and still sunny for many…August was originally named Sextilis it was later renamed after Julius Augustus, the first Roman emperor it seems the sun is still shining in the UK…which means BBQs galore are still on the menu or beautiful healthy salads…For some August brings the best bounty of the season—ripened tomatoes, ripe melon, sweet corn on the cob, and zucchini, summer squash, eggplant, peaches to name but a few…

Although we should be doing all we can to preserve the “Honey Bees” …August 20th is “World Honeybee Day” where I’m sure there will be many tips and ideas on how we can play our part in the preservation of the honeybee…Here are a few tips on how we can play our part…

Monday Musings…

A mixed bag last week in Monday musings bit all important…Renewables have been on the agenda for so long but here was something new and maybe the future, many animals are essential to our survival are many insects and the Monarch Butterfly is one …a beautiful butterfly which is now on the endangered list we cannot let it become extinct…Can we?

Both children and adults love to see a butterfly landing on one of our flowers..so pretty…but so essential because as pollinators, the monarch butterfly migration across the continent provides an invaluable service, essential for many ecosystems to thrive. It is thanks to pollinators, such as butterflies, bees, and other insects, that we have many of the flowers and dietary staples that we enjoy, like squash and blueberries and other fruits and vegetables that require pollinators…we lose all our pollinators and we lose much of our food resources…

Pollinators like children deserve to thrive there are so many wars around the world and whatever the cause it’s the woman and the children who suffer…combined we should all be working towards peace for all those who are suffering the effects of war…I don’t know the answer but our sympathies should be with all the children not just the ones where we think war is not justified…Think about that…

https://carolcooks2.com/2022/08/08/monday-musings-8th-august-2022/

CarolCooks2 in my kitchen…Coq Au Vin…

CarolCooks2 in my kitchen…Coq Au Vin…

A classic French dish that is easily replicated at home and so very easy to make...one pot cooking…

I also included a vegan option...which I hope my vegetarian and vegan readers enjoy!

Wednesday…A-Z of World Cuisine this week…Egypt

I do hope you are enjoying my virtual A-Z tours of the worlds cuisine…Egypt sounds like it has a fascinating mix of  cuisines many dishes where the recipes have been passed down through the centuries with little or no changes…Enjoy!

CarolCooks2…A-Z World Cuisines…Part 21…Egypt where Koshari is the National dish…

I am loving this series of Sally’s it is so informative and interesting…Candida Albicans appears to be the root of many health problems the questionnaire is very simple and it could be the answer and solution to your health problem…Please head over by clicking the highlighted link below…Sally will make you very welcome and would love to see you and offer advice if she can x

Smorgasbord Health Column – Size Matters: The Sequel – #Morbid Obesity – #CandidaAlbicans – Eliminating Refined Sugars by Sally Cronin

Every time I go online I am seeing how energy prices are rising, and how water shortages are getting worse because of the dry, sunny weather…in this post, I tell you about some simple changes you can make in your kitchen that may reduce your energy costs, help the environment by saving water its a win-win…

CarolCooks2…Fuel costs ARE rising… How to cut energy costs in the Kitchen!

Saturday Snippets one of my favourite posts to write of the week and this

Saturday Snippets…13th August 2022…Today’s one-word prompt is “Vine”

Thank you for joining me today for my weekly roundup…I hope that you found something you liked as always I look forward to your comments…I hope you all have a wonderful Sunday and I  hope to see you here next week …Carol xx

Saturday Snippets…13th August 2022…Today’s one word prompt is “Vine”

 

Welcome to Saturday Snippets this is one of my favourite posts of the week I learn much from my research and your comments so please keep them coming…my muse is a funny thing sometimes a word is given to me in advance and other times my muse leaves it until the day before…my muse also gives me some strange ones where I have to think and have a delve in my archives(thoughts)…lol…my first thought was the talented Marvin Gaye and of course a glass of wine…Grapevine..both a song and fruit for wine…

Today’s word prompt is “ Vine”

And there is no better than Marvin Gaye to kick off the proceedings today…a lovely cheery song which gets the feet tapping and raises a smile…

Vine Leaves…make me think of sunny days sitting in the sun and eating a mezze with “Dolmas”…leaves from the grapevine stuffed with lovely tomatoes, ground meat, rice, pine nuts a mixture of rice and herbs, which are cooked until they are nice and soft, and served cold. They are eaten as a snack or as part of a mezze dish with various other snacks…Perfect!

Vine Maple…I love the Acer tree it always looks so beautiful in the autumn as the leaves change colour…Acer circinatum Pursh aka “Vine” Maple, although not really a vine, has very slender, often sprawling, branches…is native from British Columbia along the coast to northern California and up along much of the Cascade mountain ranges…smaller than a Japanese Maple this beautiful slender maple has a bright reddish green bark and although it is commonly grown as a spreading bushy shrub it sometimes is grown into a small to medium-sized tree a lovely addition to a garden or landscape…

Vine Snake…most of you know I have a fascination for snakes and this one is a beautiful bright green slender snake…also known as Sri Lankan green vine snake and long-nosed whip snake, is a venomous, slender green tree snake endemic to Sri Lanka…They have extremely potent venom and use it to kill their prey.  However, there’s no antivenom for this snake because a bite from this reptile is an extremely rare occurrence…a non-aggressive snake which prefers its own company it inhabits rainforest areas…

Vines that kill flowers…can be a gardener’s nightmare if not dealt with and allowed to invade your space…Although they add dimension, mask unsightly areas, create privacy, and often produce beautiful blooms…they are voracious growers vines like trumpet vines, wisteria, and the ivy look so beautiful climbing a porch or wall, especially when in bloom but they must be controlled I am testament to this as I helped my sister clear my mothers garden of Ivy it can cause substantial damage to brickwork if left to its own devices…

Vine weevil…another gardener’s nightmare that loves your ornamental plants…not something you want in your garden but natural nematodes, a tiny parasitic worm that feeds on the vine weevil larvae soon eradicates the problem…

One thinks that’s enough of venomous snakes, invasive vines and pesky ornamental plant eaters …time for a tune…Enjoy!

Vineyard…I’m sure you were all wondering when I would get to a vineyard…lol…A vineyard is a plantation of grape-bearing vines, grown mainly for winemaking, but also for raisins, table grapes and non-alcoholic grape juice. The science, practice and study of vineyard production is known as viticulture…there is however a significant difference between a winery and a vineyard. A vineyard is where grapes are grown, and a winery is where wine is produced…now we come to the wine…smile…

Vine Zinfandel…did you know that there is Non-Old Vine Zinfandel and Old Vine Zinfandel? there is…smile…While other grape vines make it to around 25 years old with quality reducing as they age, Zinfandels have longer lifespans and increasing quality. One hundred-year-old Zinfandel vines are few and far between, but 60 to 70-year-old ones are common…

Old Vine Zinfandels tend to brighten the characteristics of the Zinfandel grape: producing a jammy and spicy wine. They’re “typically full-bodied, spicy, fruit-driven and accented by oak with robust alcohol,”…Do you know your Zinfandels?

 

That’s all for Saturday snippets today…as always I look forward to your comments…I hope you all have a joyful weekend

CarolCooks2…Fuel costs ARE rising… How to cut energy costs in the Kitchen!

Every time I turn the news on or read something the cost of living screams out from my screen or the page…fuel prices are going up and up, water is becoming scarce, pharmacists are saying about medicine shortages, prices in the supermarkets are going up as well as there being shortages with some products…the warning bells are ringing…

“Closing the stable door after the horse has bolted”…idiom: to be so late in taking action to prevent something bad from happening that the bad event has already happenedWe need to take steps to reduce our fuel bills before we have to cut down on our food bills although we could start taking steps before it becomes a necessity…

Did you know? 40% of the UK’s household energy is used in the kitchen…Most of the tips below will not cost anything if we are clever and multitask, embrace batch cooking, and plan ahead …it is NOW more important than ever that we reduce our energy bills however maybe the costs rising will focus our minds on what we should have been doing anyway for the environment and our pockets…Just saying!

Say goodbye to “standby” 3.3bn pounds is the Uk’s cost of appliances left on standby…so please pull out the plug!…in the industry it is known as “vampire appliances” in other words left plugged in all night…

Water: It seems plentiful here but I know in other countries or areas where it isn’t plentiful…so what can we do to help the environment and to preserve water in our kitchen?

Cover pots and pans unless you are reducing a sauce…quite simply the pot heats quicker…if you are making a cuppa just boil what you need…and of course use the kettle and not a pan to boil water where possible unless you are boiling eggs as the kettle uses less energy when cooking noodles cover the noodles with boiling water rather than simmering them…

Cooking potatoes/pasta then a steamer placed over whatever you are cooking cooks 2 in 1….

Not quite like that but you get the gist…every little helps and multiplied by us all …

Personally, I don’t own or use a microwave however they do use less energy than ovens and don’t need pre-heating…

But if you know you are using your oven …plan ahead!

Baking biscuits(cookies) and having a pasta bake for dinner then cook both at the same time…pasta bake is very forgiving and if you need a higher temp for your cookies which have a shorter cooking time then wack the oven up once the cookies are ready…

Make sure your oven is preheated before you put your food in as it will take longer to cook as the temperature will heat up slower…I have often made the comment about cooking times as many ovens run cooler or hotter than others…I use an oven thermometer for an accurate temperature )mine) runs hot therefore I set my oven to a lower temperature to compensate which means it uses less power…

Ovens also retain their heat which means as long as you don’t keep opening the door switch it off 5-10 mins before the end of cooking time and let the food cook in the residue heat…a little more energy is saved…

I love my slow cooker and it is a boon in the heat…it also has many uses… I  used to cook porridge overnight when my kids were at home…

No more burnt saucepans as porridge is notorious for burning the bottom of the pan as those who cook porridge will know plus slow cookers use an average of 0.7k watts of energy over 8 hours whereas a cooker/oven would use 2.2k watts…with the time of year coming Xmas puds can be cooked in the slow cooker rather than boiling on the stovetop…

Air fryers…Firstly I don’t own one…I have eaten chicken cooked in one and it was quicker and very nice plus it was healthier this link also has a short podcast but gives the low down on air fryers…

Now all of these little changes will save you money on your energy bills and will not cost you a penny to implement them …unless of course like me your slow cooker is 20-plus years old and started to show signs of wear inside so for safety’s sake I have thrown it out and will be buying a new one…just in time for the Xmas puddings…however my slow cooker has paid for itself over and over as I use it often a worthwhile investment…

I hope you found the few tips helpful in reducing your kitchen’s energy consumption please feel free to let us know of any money-saving tips you have for saving energy in the kitchen…Thank you for joining today as always I look forward to your comments and if you have any energy-saving hacks that you use then please share…I will of course with the aim of conserving energy be featuring more slow cooker recipes starting with my Tuesday Chicken posts where I will share my “slow cooker pulled turkey rolls”…well a turkey is just s big chook…isn’t it?

I hope to see you tomorrow for Saturday Snippets …Carol xx